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PartySnacks

Mushroom + Cranberry ‘Sausage’ Rolls

by Ben, So Vegan December 15, 2020November 28, 2022
December 15, 2020November 28, 2022
Vegan Mushroom Cranberry Christmas Sausage Rolls

These delightful little things have a lot going for them.

We create a sweet and tangy mushroom filling made using chestnuts, sage and dijon mustard.

We then pair the mushroom mixture with cranberry sauce and roll it inside a sheet of vegan puff pastry.

They’re wonderfully tasty and a great festive snack.

Things you need to know:

  • We use vacuum-packed chestnuts which have already been cooked and peeled. Alternatively you can par-boil them yourself for 15 minutes – just be sure to rinse them first then score them through to the soft inside
  • We absolutely adore fresh sage. It’s one of our favourite herbs to use this time of year, but you can also sub this for 1 tsp of dried sage.
Vegan Mushroom Cranberry Christmas Sausage Rolls

Mushroom + Cranberry 'Sausage' Rolls

Serves: 20 rolls Prep Time: 20 minutes, plus cooling Cooking Time: 38-43 minutes 38-43 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 onion
  • olive oil
  • 250g / 8.8oz chestnut mushrooms
  • 50g / 1.8oz vacuum-packed cooked chestnuts
  • 4 garlic cloves
  • 12 fresh sage leaves
  • salt & pepper
  • 1 1/2 tsp dijon mustard
  • 40g / 1.4oz stale bread
  • 1 x 320g / 11.3oz pre-rolled vegan puff pastry
  • 3 tsp cranberry sauce
  • sesame seeds, to serve (optional)

Method

  1. Peel and dice the onion then heat a little olive oil in a frying pan on a medium heat. Add the onion and fry for 5 minutes.
  2. Meanwhile dice the mushrooms and chestnuts, then peel and dice the garlic. Add them to the frying pan and fry for 10 minutes.
  3. Finely chop the sage and add it to the frying pan along with generous pinches of salt and pepper and fry for 3 minutes.
  4. Transfer the mushroom mixture to a food processor along with the dijon mustard. Then tear the bread with your hands into smaller pieces and add it to the processor. Pulse until mostly broken down then leave the mixture to fully cool.
  5. Preheat the oven to 180°C / 356°F fan. When the mushroom mixture has cooled, roll out the pastry and cut it in half lengthways. Spread half of cranberry sauce down the middle of each half of the pastry. Next add half of the mushroom mixture down the middle of each half of the pastry. Then wrap the pastry around the filling so you are left with two long logs. Cut each log into 10 equally-sized rolls and transfer them to a lined baking tray. Brush with olive oil and bake for 20-25 minutes or until golden brown. Sprinkle sesame seeds on top to serve.
  6. Serve up as a Christmas snack.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Christmas recipes
4 Comments
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4 Comments

Heather Percival December 16, 2020 - 5:16 pm

Can I make this the night before and cook the next day? Thanks guys!

Reply
Ben, So Vegan November 23, 2021 - 8:59 pm

Hey Heather! We’d recommend making the filling the night before, but rolling them out on the day if that makes sense? The pastry might get dry out if you make it a day ahead.

Reply
Salthegal December 13, 2021 - 5:15 am

My neighbour brought these to our Christmas street party drinks and they went like hotcakes! So delicious! And that was without the chestnuts as she couldn’t find any, but they tasted great anyway. Can I give this recipe more than five stars? 🙂

Reply
Ben, So Vegan December 14, 2021 - 12:59 pm

Ah that’s so good to hear! Thank you so much Salthegal 🙂

Reply

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